Bar Biscay Simply put, Bar Biscay is a party — with all the noise that term suggests — with straightforward, delicious, ingredient-driven bites called pintxos. Executive chef Johnny Anderes helms the kitchen, cooking unaffected, simple food from the Spanish coast, centered on the Basque region and spreading north and south. The menu is dotted with bites from land and sea, like large pieces of smoked mackerel, crunchy cauliflower, frisee and remoulade, combining in a protein-rich salad. A couple of the vegetable-focused dishes are real stars, like spring peas mixed with bits of squid sausage and served with piperade on toast.
Open: Dinner Tuesday to Saturday. Prices: Small plates $9-$16; entrees $18-$30. 1450 W. Chicago Ave., 312-455-8900. — P.V.
Temporis Two young veterans of Les Nomades run this 20-seat dining room in Noble Square. From the outside, it’s barely noticeable as a restaurant; inside, you’ll be delighted by courses like rabbit three ways (rack, tandoori-spiced loin, confit leg) and foie gras ice cream domes sprinkled with guava salt, all part of a 10-course, $125 menu. Hidden downstairs, a hydroponic garden supplies chefs with microgreens and other basement-totable goodies.
Open: Dinner Tuesday-